Best Ever Vegan Loaded Nachos

These are the best nachos you’ll ever try. Loaded with cheese sauce, pico de gallo, guacamole, corn, beans, and with a spicy kick. It is perfect for a dinner or as a party share plate.

BEST EVER VEGAN LOADED NACHOS
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When I first made these nachos I almost died with how good they were. I made them fro my family and they were begging for it for the next night.

These are really great for parties or to get everyone sitting at the table and chatting together. They sound difficult but are actually really super basic and it’s a great way to bring people together by having each person cutting up tomatoes or whisking the sauce or building the nachos up.

BEST EVER VEGAN LOADED NACHOS

With just a few changes you can make this gluten-free. Gluten-free vegan cheese and sour cream and gluten-free flour in the roux and you’ve got bomb gluten-free nachos.

I find a non-stick pan is the best because these nachos are best eaten straight from the pan and a non-stick pan will stop any cheese sauce from sticking onto the pan when it cools. Amazon has a great quality one here: Bakeware Tray, Carbon Steel/Black.

If you like this recipe, head over and check out a few of my other loaded dinners:

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.

BEST EVER VEGAN LOADED NACHOS

  • Servings: 4
  • Difficulty: Easy
  • Print

Crazy loaded nachos.

I would suggest a mild tasting plant milk for the sauce, like soy or even oat. I’ve tested with coconut and almond and the flavour of the milk in very strong.

Ingredients

    Cheese Sauce
  • 2 tbsp vegan butter
  • Approx. 1/2 cup flour
  • Approx. 2 cups plant milk
  • 200g shredded vegan cheese
  • A dash of garlic powder
  • Salt and Pepper to taste

  • Pico De Gallo
  • 3 Large tomatoes
  • 1/4 red onion
  • 1 bunch fresh coriander
  • 1/2 lime juice
  • 1/2 red chilli
  • Salt and Pepper to taste

  • Guacamole
  • 1 avocado
  • 1/4 red onion
  • 1 Bunch fresh coriander
  • 1/2 red chilli
  • 1/2 lime juice
  • 1 tsp minced garlic
  • Salt and Pepper to taste

  • Other
  • 1 bag corn chips
  • 6 tbsp re-fried beans
  • 1/2 can black beans
  • 1/3 can corn
  • 1/2 cup vegan sour cream
  • 1 red chilli

Directions

Step 1: In a small sauce pan on medium heat melt the butter. Slowly add in the flour, whisking constantly until a roux forms. This could require more flour than 1/2 cup. Repeat with the milk, continuously whisking. Turn the hot plate down to low and slowly add in the vegan cheese waiting for the previously lot to melt before adding more. Once melted add the salt, pepper, and garlic powder and set aside.

Step 2: Make the pico and guacamole simultaneously. Mash the avocado into a bowl. De-seed and finely cut the tomatoes, placing in a separate bowl. Very finely dice 1/2 an onion splitting it evenly between the two (2) bowls. Repeat with 1 red chilli and 2 bunches of coriander. Juice a lime between them. Season both with salt and pepper and add garlic to the guacamole only. Mix them both.

Step 3: On a non-stick baking sheet. Place 1/2 the bag of corn chips, 1/2 the re-fried beans, and 1/2 the cheese sauce. Repeat with another layer. Place in the oven at 200C for 10 min.

Step 4: While the chips are in the oven. Drain and rinse the corn and black beans. Slice 1 chilli into rings and set aside.

Step 5: After 10 mins remove the chip base from the oven. Layer on 1/2 the pico mix, the black beans, the corn, and the remaining pico de gallo. Add dollops of the guacamole and vegan sour cream. Garnish with the sliced chilli rings and fresh coriander leaves.

Nutrition

Calories: 544   Fat: 29.8g   Protein: 11.8g   Fibre: 8.3g   Calcium: 32.2% rdi   Iron: 10.6% rdi   Vitamin C: 46.4% rdi

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